Best 2 Butternut Squash And Chickpea Stew Recipes
Indulge in a delightful culinary journey with our tantalizing butternut squash and chickpea stew! This hearty and flavorful dish is a symphony of autumn flavors, where the sweetness of butternut squash harmonizes perfectly with the nutty texture of chickpeas. Immerse yourself in a symphony of spices, including cumin, coriander, and paprika, that dance on your palate with every spoonful. This stew is not only a treat for your taste buds but also a nourishing and wholesome meal, packed with essential nutrients and fiber. Whether you're a seasoned cook seeking culinary inspiration or a beginner embarking on a new culinary adventure, our butternut squash and chickpea stew promises a delightful and satisfying experience. So, gather your ingredients, fire up your stove, and let's embark on a culinary journey that will warm your soul and leave you craving more!
This article features a collection of delectable butternut squash and chickpea stew recipes, each with its unique twist. From the classic and comforting to the innovative and adventurous, there's a recipe here to suit every palate and preference. Whether you prefer a creamy and rich stew or a lighter, broth-based version, we've got you covered. Discover the vibrant flavors of Moroccan-spiced butternut squash stew, where the warmth of cumin and coriander meets the sweetness of butternut squash. Embark on a culinary journey to India with our fragrant butternut squash and chickpea curry, where aromatic spices like turmeric and garam masala create a symphony of flavors. For those who love a touch of heat, our spicy butternut squash and chickpea stew is sure to set your taste buds ablaze with its fiery blend of chili peppers and warming spices. And for a taste of rustic simplicity, try our slow-cooker butternut squash and chickpea stew, where the gentle heat of the slow cooker coaxes out the natural sweetness of the vegetables, resulting in a comforting and deeply flavorful dish.
BUTTERNUT SQUASH AND CHICKPEA STEW
Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.
Provided by Food Network Kitchen
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
- Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.
CHICKPEA AND BUTTERNUT SQUASH STEW
Cooking your own chickpeas heightens the flavor of this dish. Cooking 3/4 cup of dried beans will yield enough for the stew. If you use canned, be sure to drain and rinse them.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
- In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
- Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has bruises or blemishes.
- Roast the butternut squash before adding it to the stew: Roasting brings out the squash's natural sweetness and gives it a slightly caramelized flavor. To roast the squash, cut it in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Roast the squash at 425 degrees Fahrenheit for 30-40 minutes, or until it is tender.
- Use a variety of chickpeas: You can use canned chickpeas, dried chickpeas that have been soaked overnight, or cooked chickpeas from a can. If you are using dried chickpeas, be sure to soak them for at least 8 hours before cooking.
- Add vegetables to your stew: Vegetables such as carrots, celery, and onions add flavor and nutrition to the stew. You can also add other vegetables, such as kale, spinach, or sweet potatoes.
- Season the stew to taste: Add salt, pepper, and other spices to taste. You can also add a splash of lemon juice or vinegar to brighten the flavor of the stew.
Conclusion:
This butternut squash and chickpea stew is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of roasted butternut squash, tender chickpeas, and flavorful vegetables, this stew is sure to be a hit with your family and friends.
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